Double-Caramel Turtle Cake

One of our most popular cakes, this light chocolate cake has two layers of tender chocolate cake with a low-fat caramel frosting and an easy topping made with store-bought caramel-apple dip and chopped pecans.
16 servings

Ingredients

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Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour (7 1/2 ounces)
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Frosting:
2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons fat-free milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar
Topping:
2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
1/4 cup finely chopped pecans, toasted

Preparation

Preheat oven to 350°.

To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.

Created date

January 2004

Nutritional Information

Calories 309
Caloriesfromfat 24 %
Fat 8.4 g
Satfat 4.3 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 3.7 g
Carbohydrate 56.7 g
Fiber 1.9 g
Cholesterol 42 mg
Iron 1.5 mg
Sodium 249 mg
Calcium 41 mg